YOUR SOLIN GENERATED RECIPE
Lemon Herb Quinoa Lentil Bowl
Sautéed chicken breast served over a bed of fluffy quinoa and earthy lentils, tossed with a zesty lemon-herb dressing and crisp cucumbers.
INGREDIENTS
4 oz chicken breast
0.5 cup cooked quinoa
0.5 cup cooked brown lentils
1 cup fresh spinach
0.5 cup cucumber
1 tbsp fresh parsley
1 tbsp lemon juice
1 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Season the chicken breast evenly on both sides with the garlic powder, sea salt, and black pepper.
Heat a non-stick skillet over medium-high heat and lightly coat with a tiny splash of water or oil spray if needed. Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F.
While the chicken cooks, dice the cucumber into small bite-sized pieces and finely chop the fresh parsley.
In a small bowl, whisk together the lemon juice and extra virgin olive oil to create a bright, clean dressing.
In a large serving bowl, layer the fresh spinach as a base, then add the cooked quinoa and cooked lentils.
Once the chicken is done, let it rest for 2 minutes before slicing it into strips.
Top the grain and lentil base with the sliced chicken, diced cucumbers, and fresh parsley.
Drizzle the lemon-olive oil dressing over the entire bowl and toss gently to combine all the flavors before serving.